Pumpkin Pie Chia Pudding

A simple and healthy fall inspired breakfast that will have you licking your spoon clean and doubles as dessert – Pumpkin Pie Chia Pudding.

Hi Hungry by Nature readers!! I’m so happy to be here today! I’m Kelly, a food and fitness lover, CrossFitter, runner, and blogger over at Eat the Gains. My little space on the internet is devoted to providing wholesome and delicious recipes while also giving some inspiration and ideas for daily workouts. The recipes I create are healthy, while being easy to make and flavorful. I don’t follow one specific diet, but focus on real, whole, and nutritious foods. I also believe in moderation. While I love vegetables and working out, I also love sweet potato fries, a spicy margarita, chips and dip, and a lazy Sunday. It’s about balance and finding a place where you are happy and healthy!

Now that it is officially October, pumpkin is in full swing. I’m pretty sure it’s been in full swing since September 1st, but I’m not one to immediately jump on the fall train. I’m at summer girl at heart and want to soak up every last bit of it. I also live in Austin, Texas (originally from the Northeast) and September here definitely does not feel like the fall I grew up with.

But October is here now and I’m all about the pumpkin! It is still pretty warm outside (even though that usually doesn’t stop me from turning on the oven), so I kept this to a no bake pumpkin pie recipe. And lets just keep it between us, but baking is not one of my strong points 😉

This recipe takes the flavors of pumpkin pie and turns it into a healthy and easy chia pudding. Pumpkin is loaded with potassium, vitamin A, and beta-carotene. Chia seeds pack protein, fiber, healthy omega 3s, and antioxidants. This chia pudding is also free of added sweeteners! All those health benefits for a dish that tastes like the pie you eat once a year?! Yes please!

I have been eating this pumpkin pie chia pudding with my breakfast, as an afternoon/pre-workout snack, or after dinner for a little treat. It has a good balance of carbs, healthy fats, and protein and provides the perfect amount of sweetness. It is delicious as is, but I am loving it topped with some nuts, fresh fruit, or nut butter! I am thinking whipped cream would be amazing too!

This looks delicious! I am just starting an elimination diet and every ingredient in this is approved except for the almond milk. I was wondering what your thoughts are on switching it out for coconut milk? I know coconut milk is denser so maybe use less?

I don’t use coconut milk very much so I would just play around with the amount and do what you think! If you use the boxed coconut milk, I wouldn’t change the quantity because that is pretty thin. Let me know how it goes!

I used canned coconut milk and threw in a couple of medjool dates to sweeten it a little! I had about 1 cup of coconut milk in the fridge, and added about 1 cup of water to thin it out. I’m looking forward to having this for breakfast the next few days!!

This was absolutely delicious! I added 1 Tbsp of cinnamon because I misread the directions- but I like cinnamon, so I wasn’t too worried :)! I added a dollop of juice sweetened pumpkin butter and raw pecan pieces on top- so yummy! This will be one of my go-to Whole30 treats!

I get it from Wood Orchard Market in Egg Harbor, WI (Door County). You can order products online! They are closed right now for the Winter season and they don’t have their “juice Sweetened” products listed on their site, BUT you can email/call them and they will help you sort it out!

When I go to Door County, I legitimately but a case of their pumpkin butter because it is SO good and then I am stocked for the whole year! Definitely check them out!